In a large skillet, heat coconut oil to a med-high heat. Put chicken pieces into the skillet and cook until each side golden-browned (about 3 min per side). Remove chicken and set aside.Add onion, garlic and chili – saute for about 3 min or until soft. Add the coconut milk and curry powder – mix together thoroughly. Add back chicken and simmer at medium heat covered for about 15-20 minutes or until the chicken is cooked through. (The coconut milk the chicken is simmering in should cover about 1/2 of the chicken; if it doesn’t add chicken stock.) For the cauliflower rice, use your food processor to chop the cauliflower to a rice consistency. Cook, covered, in microwave for 3-5 minutes (no need to add water).

Review: We love this one! Next time, I will probably use full-fat coconut milk, but other than that it was great and super creamy. The minced garlic added a lot, as did the chili pepper. If you can't find the chili pepper, use red pepper flakes and/or hot sauce for some kick. Great paleo recipe!